Heres another use for garlic.
If you catfish much,and use chicken livers.
Mix a bunch of salt,I like to use the coarse grain kosher salt,with garlic powder.
Drain fresh turkey /chicken livers and coat heavily with the salt.Place them on some type of screen in a single layer.The salt will pull out most of the moisture,so it will drip a lot.You can do it outdoors on a old window screen,or in the fridge in a colander with a bowl under it,or whatever else you can come up with.
Let them sit 8 hours....or 8 days...I like about 2-3 days in the fridge,or 8 hours outdoors on a hot day(not in the sun),like them dry,but not like jerky!
They have great natural and added scent/flavor,stay on the hook better,not as messy,andwill last a few weeks in the fridge.
I like mine on a Ritz!!!